Healthy Oven Carrot-Pineapple Layer Cake

  • Serves: Makes two 8 - or 9- x 2-inch round cake layers
  • Baking Temp (degrees F): 350
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Cake and photo by sugarpie, Premium Member © Sarah Phillips 

Carrot cake has been a family favorite for years. This is a light textured cake and very delicate. I like to fill and frost my cake with the Healthy Oven Low-Fat Buttercream or the Traditional Cream Cheese Frosting.

2 1/2 cups flour, whole-grain wheat pastry flour (spoon into measuring cup and level to top)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

1/2 cup drained, crushed pineapple (from one 8-ounce can), juice reserved for frosting
1 cup dark brown sugar, packed
3/4 cup lowfat buttermilk
3/4 cup unsweetened applesauce
2 large eggs
1 tablespoon canola oil
Grated zest of 1 orange or 1/4 teaspoon pure orange oil

1 cup freshly shredded carrots (shred carrots and then measure)
1/2 cup raisins

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray two 8- or 9- inch round cake pans.

2. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside.
In another bowl, with a hand held mixer, beat the wet ingredients for about 1 minute, until frothy.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the drained pineapple, brown sugar, buttermilk, applesauce, egg, egg whites, oil and orange zest until lightened and frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, stir until almost combined. The batter will be thick, and there should be a few traces of flour remaining. Add the carrots and raisins and fold just until the flour is incorporated. Do not overmix.

4. Divide the batter equally between the two pans. Using a gentle touch, smooth the tops. Bake for about 25 to 30 minutes or until the cakes spring back when pressed gently in the center and the sides are starting to pull away from the pans. Do not overbake.

5. Cool in pan on wire cake rack for 10 minutes before unmolding. Turn right side up, and cool completely.

I like to fill and frost my cake with the Healthy Oven Low-Fat Buttercream or the Traditional Cream Cheese Frosting.
Place one cake, flat side up on a serving platter. Spread with about 1/2 cup frosting. Place the other side, round side up, on the bottom layer. Frost the top of the cake with the remaining frosting and serve.

Cake and photo by sugarpie, Premium Member © Sarah Phillips

The frosted cake can be stored at room temperature for a day or two, preferably under an inverted bowl or in a cake keeper. Refrigerate after that for up to 5 days total.
Applesauce-based cakes attract moisture from the air and become sticky on top.
The cake can be frozen for about a month. Thaw in its wrappers at room temperature.

Carrot-Pineapple Sheet Cake - bake in a lightly greased 9 x 13-inch pan for 25 minutes. Cool cake in the pan on a wire cake rack.

By Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999

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